產地：
紐西蘭
產區：
Central Otago
種類:
紅葡萄酒
葡萄品種：
Pinot Noir
釀造：
手摘葡萄經除梗後，會於6°C下冷浸7天，然後就會以天然酵母於露天不鏽鋼發酵槽內發酵。特選發酵部分佔全部30%，在壓榨前連皮發酵時間達32日。經過溫柔的壓榨及沉澱後，酒液會在法國橡木桶內進行自然的乳酸發酵，並會在混酒前陳年8個月。混酒部分佔全部7.5%，並使用15%新法國橡木桶。
品酒筆記：
香氣集中而誘人，並有層次豐富的黑莓與藍莓香氣，有烘烤香料，可樂及清幽花香味。口感絲滑，並充滿野莓，黑加侖子，及輕度烘焙的咖啡豆，和一些甜香料的感覺。中段帶有良好的酸度，與幼細的單寧配合得天衣無逄。收結完美而優雅。
Country of Origin:
New Zealand
Photos by Josh Griggs
Region:
Central Otago
Type:
Red/Rouge (Still)
Grape Varieties:
Pinot Noir
Winemaking
Hand-picked fruit was destemmed into an open fermenter and allowed to cold soak for 7 days at which point natural fermentation was obvious. The ferment was allowed to warm up, rising to a peak of 30C near the end of fermentation, prior to a 10 day soak on skins post fermentation. The wine was pressed to French oak barriques (40% new) for maturation and natural malolactic fermentation. In January 2016, the wine was racked to 4 year old French oak for a further 4 months maturation. The wine was transferred out of oak in late May 2016 for settling before bottling unfined and unfiltered in July 2016.
Tasting Note:
The nose is dense and intriguing, with layered black and blue berry fruits, toasted spice, cola and an ethereal floral lift. The palate is velvety and plush up front, brimming with wild berry fruits, currants, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fi ne acidity brightens the mid palate, blending seamlessly with a veil of powdery fi ne tannins to lift the palate towards a satisfyingly elegant finish.
